In addition to the Enchiladas that I brought to the Cinco de Mayo parties, I also made a quinoa salad, inspired by one of my favorite blogs, Eat, Live, Run‘s Black Bean, Quinoa, Citrus salad. Unfortunately, I didn’t get to add grapefruit, which would have been delicious, but the lime juice made up for the citrus portion. I added basil to the recipe because I am never able to avoid adding basil when I have it in my fridge!
Quinoa Citrus Salad
1 cup quinoa
2 cups water (or chicken or vegetable broth)
1 can black beans, rinsed and drained
1 cup corn
1/2 small onion
1 red pepper
1 bunch basil, minced
1 bunch cilantro, minced
3 tablespoons lime juice
2 tablespoons olive oil
2 tsp. cumin
1/4 tsp. salt
- Bring quinoa and water to a boil. Cover and let simmer for 15 minutes, or until fluffy. Set aside to cool once cooked
- Place black beans, corn, onion, pepper, basil and cilantro in a bowl. Toss until well combined.
- Add lime juice, cumin, olive oil and salt. Mix well with quinoa.
- Chill in fridge (I like it cold, but you can eat it warm if you want!)
|toss it all|
|add lime juice, cumin, olive oil and salt|
|so pretty and delicious!|
My roommate was quite domestic that day, I am so proud of her! 🙂 She made a delicious taco dip and also made her first attempt at sangria and in my opinion, was quite successful. She used Stella Rosa, a bottle of Cabernet, strawberries, oranges and basil… Take a look!